Sharing my love of Dutch Oven cooking with everyday recipes and tips for the outdoor cook.

Wednesday, April 16, 2014

Eye of Round Roast with Mustard Herb Crust

Adapted from this Southern online recipe, this one pot dutch oven roasted meal will have you whistling Dixie when it's time to serve dinner. The mustard topping creates a flavorful crust of tarragon, pepper and garlic. Try to use fresh tarragon if you can find it, you'll smell the licorice scented herb steaming from your oven when you open the lid. In my 12 inch dutch oven, the roast cooked for 1 hour with 12 coals in a ring around the base of the oven, 18 briquettes placed in a ring around the outside edge of the lid and 10 more spaced evenly in the center. Be sure to let the roast sit for a good 15 or 20 minutes before carving to allow the juices to distribute throughout the meat. Eye of the Round is a lean cut of meat but cooking it like this in your dutch oven makes it very juicy and tender and the flavors of the herbs and mustard really permeate the beef. I made a 2.5 pound roast and it was on the well done side after an hour, shorten the cooking time if you like your beef a little more on the rare side.